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This pie has a graham cracker crust, a creamy coconut filling, and it's topped with chocolate sauce and toasted coconut. Best of all, it's super allergen-friendly, with no nuts and no soy!

To Make the Graham Crackers:

In a large mixing bowl, cream the coconut oil and coconut sugar. Add in the bourbon and syrup and stir. Slowly incorporate all of the dry ingredients. Your dough should be coming together at this point.

Between two sheets of floured parchment, roll out the dough to about a 1/4 inch. Cut out cookies with either a pastry cutter or a cookie cutter. You should be able to get at least 20 cookies from this recipe. Repeat until all of the dough is used.

Once the cut-outs are on baking sheets, refrigerate them for 15 minutes. When you’re ready, bake them for about 15 minutes. They shouldn’t spread out; they should puff up slightly. Allow the cookies to cool completely.

To Make the Coconut Cream Filling:

Once the graham cracker dough is completed, press about 3/4 of the dough into a greased pie pan. This dough will rise a bit as it bakes, so press it down good and make a nice edge. Bake the crust at 325°F for about 20 minutes.

Once about 15 minutes have elapsed, make the filling. In a medium-sized pot, combine the sugar, salt, starch, and pumpkin spice.

Turn on the heat to medium-high and, while constantly stirring, pour in the coconut milk. You want to make sure that there are no clumps in the mixture, so stir it regularly. Bring the mixture to a boil. Lower the heat to a simmer and cook it for an additional five minutes, until the mixture is thickened.

When it’s done, remove it from the heat and stir in the shortening and vanilla. Stir it until the shortening dissolves. It should thicken.

Stir in the shredded coconut and once it is incorporated, pour the mixture into the baked graham cracker crust. Allow it to cool on the counter for 20-30 minutes and then transfer it to the fridge. Once it is cooled completely, you can add your toppings.

To Make the Chocolate Sauce:

In a microwave-safe container (or you can do this on the stove too), add the sauce ingredients except for the bourbon and microwave for 20 seconds. Stir the mixture and microwave again for 20 seconds. Stir it again to make sure everything is combined.

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AUTHOR & RECIPE DETAILS

Aileen Metcalf fuses her love of writing with her passion for mindful eating. On her vegan dessert blog, Morsels and Moonshine, Aileen focuses on using sustainable whole foods without compromising flavor.

Simply put, this is a Chilean dish very similar to shepherd’s pie. Typically, this dish has big juicy chunks of beef, but we find eggplant is the best substitute as it doesn’t have much flavor of its own and carries all the flavors of the dish while still retaining its shape. This is fantastic served with a green salad dressed with our lemon and cumin vinaigrette.

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